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home : lifestyle : food   April 16, 2014

Teaspoon of salt goes a long way in beating blahs
A thyroid-friendly helping of iodine comes primarily from the sea such as kelp (top left). Other iodine sources include soy sauce and iodized salt. Another way to incorporate iodine into the diet is through dishes such as shrimp fried rice which includes eggs, soy sauce, and shrimp between a sheet of dried kelp and some powdered seaweed. Iodine supplement such as Iodoral also can boost thyroid function.NT photo/Tamara Abbey
A thyroid-friendly helping of iodine comes primarily from the sea such as kelp (top left). Other iodine sources include soy sauce and iodized salt. Another way to incorporate iodine into the diet is through dishes such as shrimp fried rice which includes eggs, soy sauce, and shrimp between a sheet of dried kelp and some powdered seaweed. Iodine supplement such as Iodoral also can boost thyroid function.

NT photo/Tamara Abbey
Got the afternoon blahs? There may be a simple solution.
Friday, April 4, 2014

Squash makes a racket
Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.
Wednesday, April 9, 2014

Fresh mini cakes perfect for Easter dessert
Chocolate seems to reign supreme when it comes to Easter.
Wednesday, March 26, 2014

Classic Apple Pie a unique experience

Paula Haney, author of “The Hoosier Mama Book of Pie,” is pie obsessed; and ingredient obsessed. “You can’t make good pie with bad produce, and fruit that is genetically-engineered to look perfect and the picked green to withstand days of travel is never going to good produce,” she said. “Pie was invented as a way to use up the ingredients on hand each season.” Haney primarily uses seasonal and locally-source ingredients.


Wednesday, October 23, 2013

Oatmeal Pie: Perfect piece for any time of day
 If you grew up in Hoosier Land, chances are you love pie. And often pie is the center of holidays, according to “The Hoosier Mama Book of Pie” author Paula Haney, who also is owner of Hoosier Mama, a pie store in the Ukrainian neighborhood of Chicago.
“Pie is big in Indiana and even bigger in my family,” she said. “We almost always celebrate birthdays and holidays with pie. So pie was the first thing I learned to make all by myself. Later, even after I graduated to “fancy” desserts, my dad would always ask when I was going to make another apple pie (which we will make later in this series).”

Wednesday, October 9, 2013

Diabetic pumpkin bread leaves nothing on the table

We are coming up on the final recipe Aug. 24 from “Healthy Calendar Diabetic Cooking.” And I’ve been pleasantly surprised by the tastiness and appearance of all the recipes I’ve chosen. The latest being pumpkin bread. I was going to leave this until my final blog, but since I was out on vacation, it seemed the easiest choice. Next time I will be making Tangy Apricot-Glazed Pork Tenderloin. Sounds good doesn’t it?


Wednesday, August 14, 2013


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